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In Season: Salmon

Cindy HatcherAugust 14, 2008

Salivate over salmon.

A little trivia: Salmon are anadromous, which means that
they move from their normal saltwater environments to fresh water
during spawning season. This has led some species―which are
considered less flavorful than saltwater varieties―to become
landlocked in freshwater lakes.

What they look like: Though there are many varieties of
salmon, almost all vary in color from off-white to bright red.

Selection tips: The most popular―and some consider it
the tastiest―variety of Pacific salmon is Chinook or king
salmon. If you're looking for a less fatty variety, choose pink or
humpback salmon, which is among the smallest and lightest-flavored
types.

Storage tips: Like most fish, salmon is best served as fresh
as possible, but once it's cooked, it seems to work well as
leftovers.

How to eat them: It depends on the variety you choose, but
salmon is most often sold whole or in steaks or fillets. Also
popular are the canned and smoked varieties. Many salmon are
harvested for their bright red roe, which is served as caviar.

Peak season: Early summer through fall is the best time for
the Pacific varieties of fresh salmon. Atlantic salmon is in season
from summer through early winter.

Health benefits: Salmon is an excellent source of Omega-3
fatty acids and vitamins A and B.